A delightful pasta dish combining creamy textures with the vibrant flavors of spinach, artichokes, and sun-dried tomatoes.
Cook the pasta in a large pot of boiling salted water until al dente, then drain.
Reserve a cup of pasta water to adjust the sauce consistency later.
Heat olive oil in a skillet over medium heat and sauté the chopped onion and minced garlic until fragrant.
Stir constantly to prevent the garlic from burning.
Add the spinach to the skillet and cook until wilted.
If using fresh spinach, add it in batches to avoid overcrowding the skillet.
Stir in the sun-dried tomatoes, artichoke hearts, and soy sauce, cooking until heated through.
Chop the sun-dried tomatoes and artichoke hearts into bite-sized pieces for even distribution.
Mix the cooked pasta with the skillet mixture, adding reserved pasta water if needed.
Toss thoroughly to ensure the pasta is evenly coated with the mixture.
Top with crumbled feta cheese and toasted pine nuts before serving.
Serve immediately to enjoy the dish at its best temperature and texture.
